Anti-oxidative, physico-chemical and sensory attributes of burfi affected by incorporation of different herbs and its comparison with synthetic anti-oxidant (BHA)
Crossref DOI link: https://doi.org/10.1007/s13197-017-2778-2
Published Online: 2017-09-22
Published Print: 2017-11
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Prasad, Writdhama http://orcid.org/0000-0002-4501-0240
Khamrui, Kaushik
Mandal, Surajit
Badola, Richa
Funding for this research was provided by:
Indian Council of Agricultural Research (IN)
License valid from 2017-09-22